Best Butterscotch Creme Brulee Recipes

BUTTERSCOTCH CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

BUTTERSCOTCH CRèME BRûLéE RECIPE - (4.2/5)

Steps:

• Bring the heavy cream and 1/2 cup of the sugar to a simmer in a 2-qt saucepan. Lightly whisk together the egg yolks and 1/4 cup of the sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely. Preheat the oven to 325°F. Place the ramekins in a large baking dish, and then divide the brûlée mixture evenly between the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven, and then fill it with hot tap water to 2/3 of the way up the ramekin sides. If you're using 7 (3-oz) ramekins bake for 25-35 minutes or 35-45 minutes for 4 (5-oz) ramekins, until a there's a light jiggle in the centers. Remove the ramekins from the oven and refrigerate for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown. Serve immediately.

BUTTERSCOTCH CREME BRULEE WITH CARAMEL CORN

Steps:

• Preheat oven to 300 degrees. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the 2 tablespoons plus 1 teaspoons of vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
• Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center. Uncover and let cool in the pan. Then refrigerate until very cold and firm, at least 5 hours.
• Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat source. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each of the creme brulees and broil for about 1 minute, until the tops are carmalized. Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with remaining creme brulees. Alternatively, caramelize the sugar with a propane or bruleee torch. Top the creme brulees with the caramel corn and serve.
• Carmel Corn:.
• Active: 15 minutes; Total: 45 minutes.
• Makes 3 1/2 cups.
• Line a large baking sheet pan with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the sides of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all the pieces. Pour the caramel corn onto the buttered sheet pan and spread into an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.

BUTTERSCOTCH CREME BRULEE (LIGHT)

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

GF BUTTERSCOTCH CREME BRULEE

Steps:

• Preheat the oven to 300 degrees, with one rack in the middle of the oven. Pour the cream, muscovado sugar, and salt into a small saucepan. Put the pan on a burner heated to medium heat. Stir the mixture, gently, until the sugar has completely dissolved. Set aside. In another saucepan, bring the tablespoons of water and turbinado sugar to a boil on medium heat, stirring until the sugar has dissolved. Keep cooking this mixture, stirring fairly frequently, until it has browned and become bubbly. (This should be about five minutes.) Remove this pan from the heat. Slowly, savoring every smell, pour the hot cream mixture in a drizzle. Whisk this continuously until it has all combined. In a separate bowl, mix the egg yolks and vanilla extract until it has become a custard. Pour this custard through a fine strainer, slowly. Remove any foam from the remaining custard, then portion it equally into the ramekins. Place the ramekins in a baking pan and pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300° oven, uncovered, until the custard has set around the edges, but the centers are still just a little shaky, about 40 minutes. Transfer the ramekins to a wire rack, then place this in the refrigerator to cool. After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up. Spread a thick layer of turbinado sugar over the top each custard, covering the surface entirely. Shake off any sugar that has not stuck to the top of the custard by turning each ramekin upside down over the sink. switch on your blowtorch. Hold the flame about four inches from the surface of the custard and slowly move it back and forth across the custard until it has become caramel brown. (And if you don't have a blowtorch, put the ramekins under the broiler. Be sure to watch them closely)

SALTED BUTTERSCOTCH CRèME BRûLéE

Steps:

• Preheat oven to 325°F. Arrange ramekins on a large rimmed baking sheet.
• In a medium-saucepan combine heavy cream, milk, and fine sea salt. Bring to a simmer and then reduce heat to low to keep warm.
• Melt butter in medium saucepan and stir in brown sugar. Over medium-high heat bring mixture to a boil and cook for 2 minutes. The sugar will begin to caramelize and turn dark amber in color and become fragrant.
• Remove from heat and immediately whisk cream into the caramel mixture until smooth. Do this carefully and gradually, as the hot mixture will bubble up vigorously when the cream is added.
• Whisk together egg yolks and vanilla extract in a large bowl. While whisking continuously, slowly stream the hot cream mixture into the egg yolks until combined. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup. Carefully pour or ladle custard into each ramekin until full.
• Place the baking sheet in the oven and pour hot water into the pan until it fills halfway up the sides of the ramekins. Bake for 20-22 minutes or until edges are set and centers jiggle slightly when gently prodded.
• Remove baking sheet from oven and place on cooling rack. Let cool for 10 minutes, then remove ramekins from water bath and continue to cool. Transfer ramekins to refrigerator and let chill for at least 4 hours. Crème brûlée can be stored, wrapped, for up to three days in refrigerator.
• To serve, sprinkle each of the custards with one tablespoon of sugar. Using a kitchen torch, melt the sugar until caramelized and golden. Sprinkle with fine sea salt and serve immediately.

BUTTERSCOTCH “DOUBLE” CRÈME BRÛLÉE BY ROSEMARY HOWE

Steps:

• 1.To prepare the water bath, line a roasting pan with a clean tea towel. Place the ramekins in the pan leaving half an inch space between each one. Have ready a kettle or pan with water ready to boil. Preheat the oven to 300 degrees. 2.Whisk egg yolks and salt in a stand mixer or in a bowl with a hand mixer. 3.In a medium size heavy-bottomed saucepan, combine butter, dark brown sugar and scotch over gentle heat to evaporate the alcohol. If it flames, turn off the heat and let the alcohol burn off gently on its own. 4.In a smaller pan, heat the creme (or créme fraiche) and vanilla extract to just before boiling. Stir into the sugar mixture. Drizzle in the eggs and stir. 5.Pour into the ramekins. Carefully pour boiling water into the roasting pan, being sure not to let the water splash into the custards. 6.Guide the roasting pan with the custards into the oven. Bake for 30 minutes. They are done when they are still jiggly in the centre. As they cool, they will firm up and set well. Let them cool in the water bath. When cold, chill them in the refrigerator overnight to set well. 7.Just before service, sprinkle a layer of sugar covering the surface of the custard. Using your torch, burn the sugar until it melts and turns a deep golden brown. As it cools, it will harden into a nice crisp crust. 8.Serve it and give thanks to your guests.

BUTTERSCOTCH CRèME BRûLéE WITH CARAMEL CORN

Steps:

• Preheat the oven to 300°. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
• Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the crème brûlées are set but still slightly jiggly in the center. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.
• Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each crème brûlée and broil for about 1 minute, until the tops are caramelized. Remove the crème brûlées from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with the remaining crème brûlées. Alternatively, caramelize the sugar with a propane or brûlée torch. Top the crème brûlées with the caramel corn and serve.